The (Mis)Adventures of Superboink

I am actually not used to cooking squid so I had to experiment making myself some adobo-ed version. My lola usually makes a good squid adobo (and I could've easily asked for the recipe) but for explorative purposes, I have decided to to veer away from the usual. :: :: :: Squid Adobo Ingredients: 2pcs large squids (my mom just gave it to me so I'm not really sure of the weight, probably 1/4kg) 1cup water (but I just added little by little as I was adjusting the taste according to my preference) 1/2cup vinegar 1/2cup oyster sauce 1/4cup soy sauce 1pc bay leaf dashes of salt and ground black pepper 1 medium onion, sliced thinly 3 cloves garlic, crushed 1 tbsp. grated ginger 1pc red bellpepper oil for sauteeing How I did it: I first cleaned and washed the squids, cutting them into 1/2cm thick rings and patting them dry. In a pan, I sauteed the onion, garlic, ginger and bell pepper.  I added the squid and stir-fried it for about 1minute. I sprinkled some salt, ground blac

I have this thing for FLOATS! Whether rootbeer or coke... There goes my #3 in The Things I Love. =) Xoxo,

I told ya, LOTS of CHICKEN PIECES in the fridge... What else could be the most classic way to prepare chicken (other than fried chicken) inside a Filipino home? TINOLA!  Each time I make Tinola, I make sure I never use the chicken neck as high school Noli Me Tangere analysis left me stinged. LOL. I can clearly recall how Kapitan Tiago asked for Tinola to be served specifically for Crisostomo Ibarra during his homecoming dinner. That while the rest were enjoying their bowl of Tinola, Padre Damaso was furious because he only got skinless chicken neck and tough wings.  ...And I never wanted anyone feel infuriated or hurt because of that meatless part of the chicken. So no chicken necks in my grocery list ever! LOL. :: :: :: Chicken Tinola Ingredients: cooking oil 1tbsp minced garlic 1/4cup sliced (or chopped) onions 2tbsp sliced ginger 1/2kg of chicken, cut into serving pieces about 4cups of water (or more) 2cups of green (unripe) papaya, cut into wedges 1cup of sili leaves, rinsed an

The same day I baked the Chewy Chocolate Chip Cookies for W, I also made some Oatmeal Cookies for myself. Funny, how most people I know can't stand the taste and texture of oatmeal - but which I actually enjoy. I still have a jar full of instant oatmeal so I've decided to bake a full batch as well. I also ran out of raisins (and got lazy to go to the corner store to buy some) so I just added some chopped walnuts. Though the chocolate chip cookies got wiped out first, these chewy oatmeal cookies are just as good! See, I wasn't even able to take pictures of the finished product! =) :: :: :: Chewy Oatmeal Cookies Ingredients: 1cup butter or margarine 1cup packed brown sugar 1/2cup granulated white sugar 2pcs eggs 2tsp vanilla extract 2tsp ground cinnamon 1tsp baking soda 1 1/4cup all purpose flour 3cups quick cooking oats (I used Quaker) *optional: 1cup chopped walnuts or pecans and 1cup raisins (or 2cups raisins or 2cups nuts) How I did it: I preheated th

W's been bugging me to buy him a big pack of Chips Ahoy each time we go to the grocery. I could have easily gave in, except that M would give me a look - "stick to your list and the budget." And so I told W that instead of me buying him branded chocolate chip cookies, I'll just make him some. He loved the idea and everyday since then, he'd eagerly remind me to make him some during the weekend. :: :: :: Chewy Chocolate Chip Cookies Ingredients: 1/2cup granulated white sugar 1cup packed brown sugar 1cup softened butter or margarine 2pcs eggs 2tsp vanilla extract 1/2tsp baking soda 1tsp salt 2 1/2cups all-purpose flour 2cups chocolate chips (semi-sweet or milk chocolate morsels) How I did it: I pre-heated the oven to 350degF. In a bowl, I combined the flour and baking soda. Using a stand mixer, I mixed the butter with both white and brown sugars until light and fluffy. I added the salt, vanilla and eggs and continued mixing at low until well-combined. I stirred in

It is scorching hot outside! Then I realized I haven't posted anything on my Things I Love series yet - so here goes: #1 My trusty Ray-Ban Aviators - lightweight and just the right tint for me.Worth every penny! =) #2 Starbucks frappes  - what I usually get is the basic Caramel Frappe (coffee-based) with the whipped cream blended in. =) The heat is on! Summer is on its way! Xoxo,

Posers are everywhere! I just cannot understand how a lot of people pretend to be something or someone they are definitely NOT! I was browsing my facebook account this afternoon and by chance saw X's profile picture.  ( Okay, itago na lang natin siya sa pangalang X. ) The profile picture sure looked familiar - as in! Well turns out, it is my sister's picture. To briefly describe - it's a picture of my sis (faced backwards) wearing her swimsuit and looking over a lovely scene somewhere in Palawan. A very beautiful picture it is. Now X (sadly we are related) claims it is her picture by posting it as her profile pic. The post earned comments like,  " Ang ganda mo naman.. ." And her responding, " Ang sexy ko no... " OMG. To make the story more believable, X also grabbed another picture from my sister's multiply site - a picture of another scenery from Palawan where the prior picture was also taken. Okay so what now? I told my sister what I saw and

Here's the deal - I am pregant...not. But I've been having persistent and consecutive food cravings - each unique and different from the last one. When I bought some frozen yogurt at Fruitti Froyo in Katipunan Avenue, I found mochi pearls and dumped a LOT on my cup. I really enjoyed every slurp from that froyo mainly because I felt the texture of the mochi pearls really went well with the frozen treat. Since then, I'd frequent that branch because it is only there that I found chewy mochi pearl toppings.  (The ones from White Hat had a different taste.) I think I am going crazy over mochi that during my recent trip to the Landmark grocery in Trinoma, I carefully scoured the shelves looking for Mochiko (glutinous rice flour) just so I can make my own mochi pearls or even mochi ice cream!  But then I found none. I was in the snacks isle when I found this box: Ahh...mochi treat! I've decided to take the taro flavor... Soft, chewy goodness!   I think I might make some Gu

The recent earthquake in Japan and New Zealand, as well as our Ondoy experience gave me something to think about the past days.  Are we really prepared when calamity strikes?  Did I prepare W enough that he can manage when something horrible happens?  I know, but I think nowadays, it is better to be prepared. Alarmist but yeah, in a good way maybe. I was looking around the web for resources that might help prepare us for disasters. I mean, there are experienced people out there who may have tips for survival right? So I found this website and thought might be helpful to everyone as well. Click on the picture to go to the website . Thanks to the people behind this website. Very useful information indeed. =) Xoxo,

After watching KAOS and since it’s still going to be a long drive back home, we have decided to eat dinner in one of the restaurants in Resorts World. We went a floor up from the theatre and found only Café Mediterranean the only place that could accommodate the 20++ of us. Funny how the staff went gaga seeing 20++ people come together to their resto. It took them some time figuring out how to seat us - and we eventually ended up in sitting in the middle of the resto on a "long table." I found the decor cute and the over-all resto look okay but I think they can still add some more oomph. We got Quattro Formaggi (Four Cheese) Pizza - Php285 It's got a mix of mozzarella, gorgonzola, parmesan and fontina cheeses.  Since we were sharing, we got a Platter with Pita Bread - Php645 . The meat were chicken, pork, beef and kofta kebabs.  If you want to be able to have a taste of all their kebab types, get this. However, their pita bread tears easily I was barely able to ma

I've got loads of chicken pieces inside the fridge. Why? Because I am trying to cut costs in our family budget. I am also resolved to serve healthier meals so turning to white meat seems to be a good decision. I am sure however, the process will take some time as M is a certified red meat lover. I love turning to my favorite local food magazine Yummy for recipes that are very easy to understand and make. It is probably pure coincidence when I dropped the magazines (...I got from the attic while going down the spiral staircase...) and the topmost mag that turned open showed the Korean Chicken Barbeque - and I've been craving for spicy dishes recently. :: :: :: Korean Chicken Barbeque (Adapted from a recipe from Yummy Magazine which c an also be found in their website ) Ingredients: 1/2 kilo chicken breast fillet, sliced into thin strips 1/4 cup oyster sauce 2 tablespoons sesame oil 1/8 cup brown sugar 1/4 cup chili-garlic sauce (I used Lee Kum Kee) salt and ground

It's the season of Meatless Fridays again... In the spirit of Lent, I will try posting fish and vegetable recipes for everyone more each week. =) :: :: :: Sweet and Sour Fish Fillet Ingredients: 1/2 kg fish fillet (I used the vacuum sealed sole fillet though fresh ones are still better) salt and pepper egg (beaten) and cornstarch for breading the fish oil for frying For the sauce: (Approximated) 1/4cup butter 1/4cup vinegar (I prefer using the red cane type from Del Monte but some say white vinegar is better) 1/4cup ketchup 3T brown sugar 1/2cup pineapple juice salt and pepper For the garnish: green papaya, sliced into thin strips ginger, sliced into thin strips carrots (I made flower shapes) red bell pepper, sliced onion, sliced garlic, sliced How I did it: Clean the fish and pat it dry. Cut it into strips and season with salt and pepper. Dunk it into the beaten egg and roll over the cornstarch to cover.  Heat oil in a frying pan and fry the fish fillet until golden brown.

This is one of the quickest and easiest recipes I make whenever I am in a hurry or just do not feel like doing something grand in the kitchen. There's just way too many chicken pieces (of different cuts and sizes) inside the fridge and I've just got to find more creative ways to cook them. For now, this chicken afritada will do. =) :: :: :: Chicken Afritada Ingredients: 1/2 kg chicken, cut into serving pieces 2-3pcs potatoes 2pcs carrots 1pc each of red and green bell peppers 2 cups tomato sauce 3T soy sauce (you may adjust according to your taste) 1cup water 1 onion 5cloves garlic 2pcs bay leaves salt and pepper to taste 1 pk of seasoning granules or 1 chicken broth cube 1can green peas (optional) How I did it: I sauteed the onions and garlic in a saucepan. I added the chicken pieces and let it brown on all sides and cooked through. The potatoes, carrots, bell peppers and bay leaves are then added. I poured in the tomato sauce and soy sauce and let it simmer for a few minu

Finally! I found a way to feed my son bananas! *I am jumping for joy!* Those who may personally know me and my son W, may have heard about the story of how my son acts before the very sight of fruits. Let’s just say, in a psych-manner that he is Fruit-phobic --- Banana-phobic to be exact. Until now, I cannot understand how one person can’t stand the smell and taste of fruits --- even the most popular ones like banana, mango and apples --- and that at the very sight of it he’ll start feeling sick and vomits. My son won’t even touch the fruits. *sobs* I know for sure that I loaded myself with fruits and vegetables while I was pregnant with W. I'd buy fresh fruits from the Sunday market in Long Beach and pre-cut assorted fruits from Albertsons and Costco way back when I was in the US. Like they say, babies eat what their mothers eat while they’re still in the womb --- so I feel W should enjoy fruits just the way he did back when he’s still in my tummy. But sadly, it’s still a NO.

*There are a lot of free and simple things that adults take for granted most of the time. *There are material things (some may be expensive, some cheap) that inspire us to do better, to do more - for us to be able to acquire them. *There are moments that pass our lives that makes the difference in the way we live our life. ----    ----    ---- This is the introduction to a series I am planning to make - a series to make me (and you) realize that there are over a million and one things that can make our lives better, happier, lovelier, worth living for and be thankful for - only if we open our eyes and hearts. Things (whether material or not) and moments that make us human are the THINGS I LOVE . =) Xoxo,

Photo from various blogs through Google search Yay for Azkals (Philippine National Football Team)!   They surely missed  goal keeper Neil Etheridge, defender Rob Gier and center midfielder Chris Greatwich but they were still able to win over Mongolia in the qualifying round of the AFC Challenge Cup. Aggregate score - PH Azkals (3) - MGL Blue Wolves (2) 2nd Game in Mongolia PHL (J. Younghusband) - 1 MGL - 2 1st Game in Bacolod, Philippines PHL (P. Younghusband & C. Caligdong) - 2 MGL - 0 Philippines advances to the next round and will face Myanmar on March 21 6pm Manila time. After that the Azkals will fight against Palestine on the 23rd and Bangladesh on the 25th, both 6pm Manila time. Go Azkals! Make the country proud! =) Xoxo,

I love Pho Hoa's beef noodle soup - Pho Bo. Back when I was having chemotherapy and had to eat hospital food for "sterility's" sake, I would often ask my doctor if I could have this store-bought soup. I cannot seem to get over the taste and the wonderful feeling I get with each sip and slurp. The mint leaves, bean sprouts and lemon wedges are a must each time I order because the taste wouldn't be complete without them. I am just so lucky that Pho Hoa in Tomas Morato, QC is near St. Luke's hospital that I get to have this noodle soup delivered to me anytime I'm craving for it. Now, I'd get any chance to dine in Pho Hoa or any Vietnamese resto just to get my pho bo dose as I do not go out as often as I do before. In one of my trips to the grocery, I found this spice paste... It is an Asian Home Gourmet spice paste in Vietnamese Pho flavor! Without second-thought, I got about four packs (I couldn't even remember how much this cost per pack --- not

When we watched KAOS a few weeks back, we first had lunch at Red Crab in Resorts World. I was too hungry that I forgot taking pictures of the food we ordered, but used the time waiting for the food to be served to take pictures of the restaurant interior. I loved the way the resto felt airy as the “walls” (or should I say partitions) open up to the atrium. The feature wall was too cute not to be noticed - with its Tong, Tong, Tong, Pakitong-kitong tessellation. The hanging lighting fixtures looked sleek and cute - but I couldn't figure out if there's any logical sequence in their arrangement. I felt the whole restaurant was full of symbolic design translations but couldn't find what those lights signified (probably just utility). Another feature wall! The other side of the restaurant looked like this - curves - which I think alludes to the ocean or water or waves.  The kids surely had a great time, especially with the comfy chairs. My bad, I was not able to take a pi